Deviled Egg Bake
|Hard cooked eggs||6 , shelled|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|Prepared mustard||2 Tablespoon|
|Canned deveined shrimps/1 can, 6 1/2 ounces tuna||5 Ounce (1 Can)|
|Condensed cream of shrimp soup||1 Can (10 oz)|
|Milk||1⁄2 Cup (8 tbs)|
|Hot cooked rice||4 Cup (64 tbs)|
1. Halve the eggs crosswise; remove the yolks and mash in a small bowl. Blend in the mayonnaise or salad dressing, mustard and salt, then pile back into whites.
2. Drain the shrimps and rinse, or drain and flake tuna. Combine the shrimps or tuna with soup and milk in medium-size saucepan. Heat slowly, stirring several times, just until bubbly.
3. Spoon rice into a 6-cup, shallow, baking dish; arrange stuffed eggs in rows on top, pushing down into rice; spoon shrimp sauce over all.
4. Bake in moderate oven (350°) for 15 minutes, or until bubbly-hot. Garnish with parsley, if you wish.
Serving size: Complete recipe
Calories 2366 Calories from Fat 888
% Daily Value*
Total Fat 99 g152%
Saturated Fat 20 g100.1%
Trans Fat 0 g
Cholesterol 1523.5 mg507.8%
Sodium 3517.3 mg146.6%
Total Carbohydrates 253 g84.2%
Dietary Fiber 5.6 g22.4%
Sugars 10 g
Protein 101 g201%
Vitamin A 42.8% Vitamin C 0.75%
Calcium 34% Iron 89.9%
*Based on a 2000 Calorie diet